Recent content by specialp

When you say 3 weeks should do it, you mean overall right? So 1.5 weeks in the primary and another 1.5 in the secondary? All depending on activity of course

Yes I should have clarified on the swell/pitching. I've never used this yeast before but as long as I didn't mess anything up and time is all it needs that works for me. Thanks for the help

So this past weekend I was brewing a Flying Dog Doggystyle (Pale Ale) Clone and the recipe called for Wyeast 1187 Ringwood Ale. I've never used this type of yeast before but the package calls for the yeast to pitch for 3 hours.. I, being rather impatient, only let it pitch for 2 and poured it...

I'm using a dry ale yeast w/ gelatin. I researched gelatin a little further and it just makes the beer more clear. The recipe calls for a fermenter in 65-75 degrees F so I should be able to keep the yeast happy during fermentation. So the point of racking to a secondary fermenter is to prevent...

Recipe calls for the following: 7lbs of pale malt extract 1/4 lb roasted barley 1 lb 20L crystal malt 1/2 lb munich malt 1oz Northern Brewer (60 mins) boiling 1oz Norther Brewer (30 mins) boiling 1oz Fuggle (2 mins) aromatic 1 tspoon Irish Moss (15 mins) 1 tspoon Gelatin 3/4 cup...

BUMP! Malts - Pilsner, Crystal and Munich Hops - Bravo, Chinook and Mt Hood Hopback Hops - Mt Hood and Nugget Dry Hops - Citra and Cascade IBU - 85 Recently had this beer and it was damn fantastic. I was looking for the recipe as well and haven't been able to find anything except the above...

Ok Thanks for the help guys. I'm feeling better about it now :ban:

Hello fellow Brewer's I recently bottled a brown ale recipe that came out pretty damn good if I say so myself. One rather large problem... the carbonation. I put in the standard 3/4 cup of corn sugar to one pint, boiled and added to the beer. Waited 10 days no carbonation.. waited 12 days...

Brewed wednesday english-style brown ale

A little irrelevant to yeast but I've been reading around and it seems that some people like to strain the hops out before putting the wort into a carboy for fermentation, and other people leave the hops in during fermentation and strain prior to bottling. Is this based on preference? Or is...

Sometimes I leave them on to write dates/beer types over the label with a big sharpie but as of recently I've been removing the labels... and Ive been sleeping better at night so that's probably how its going to be from now on :ban:

So I brewed last night a english-style brown ale, everything went swimmingly... until I completely forgot that I did NOT order yeast. I finished my wort, combined into a carboy with the cold water and put a sanitation lock on it to prevent any contamination. Today I'm going to be stopping by my...

batch* but that would be pretty awesome.. so I did some further research and people are saying centennial and cascade is a good combo as well. Thanks for the help

So I recently brewed my first bath of American Pale Ale and it came out really well, could have had a little more carbonation but the taste was on point. I recently purchased a bunch more of supplies for my round 2 batch and I realized that I did not coordinate any of my hops together. Here's...